Need an easy tapas recipe?

so my spanish class is having like a bring in tapas thing for the end of the year and i need an easy and i mean very easy recipe to prepare.. but any recipe will do.. so any ideas or websites?Need an easy tapas recipe?
Here are some easy tapas that I make all the time. The peppers and olives would be really great to bring to school because they don't need to be heated. The stuffed dates could be cooked ahead, but you'd want to reheat them for them to be really good.



Roasted Bell Peppers with Honey %26amp; Almonds (the only work is roasting and peeling the peppers)



8 red bell peppers, quartered

4 tbsp olive oil

2 cloves garlic, thinly sliced

1 oz flaked almonds

2 tbsp honey

2 tbsp sherry vinegar

2 tbsp chopped parsley

salt and pepper



Preheat broiler to high. Place peppers, skin side up in single layer on a baking sheet. Cook under broiler 8-10 minutes until skins are blistered and blackened. Transfer to plastic bag, tie off and let cool. Peel skin when cool and chop into bite-size pieces. Place in bowl. Heat olive oil in large heavy-bottom skillet. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper. Add parsley and season to taste with salt and pepper, toss well. Serve at room temperature.

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Olives with Orange %26amp; Lemon (ridiculously easy to make, though finding the fennel and cumin seeds may not be easy - these are really funky with a lot of coating, but I think they are delicious)



2 tbsp fennel seeds

2 tbsp cumin seeds

1 录 cup black olives

1 录 cups green olives

2 tsp grated orange rind

2 tsp grated lemon rind

3 shallots, finely chopped

pinch cinnamon

4 tbsp white wine vinegar

5 tbsp olive oil

juice from one orange

1 tbsp chopped mint

1tbsp chopped parsley



Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma. Remove from heat and let cool. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives. Toss well and refrigerate.

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Spanish Devils (these are SO good) Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)



24 Medjool dates (approx 1 lb. package)

2 ounces dry chorizo, skinned and finely chopped (1/3 cup)

3 ounces Italian Fontina cheese, shredded ( 1/2 cup)



Preheat oven to 350掳. Make a small slash in each date and remove the pits, keeping the dates intact. Mix cheese and chorizo together in a bow. Fill each date with chorizo and cheese, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. If they are large, cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm. The stuffed dates can be refrigerated overnight. Bake them before serving.Need an easy tapas recipe?
Stuffed Tomatoes

Ingredients



* 8 small tomatoes, or 3 large ones

* 4 hard-boiled eggs, cooled and peeled

* 6 tablespoons allioli or mayonnaise

* Salt and pepper

* 1 tablespoon parsley

, chopped

* 1 tablespoon white breadcrumbs, if using large tomatoes



Preparation



Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).



Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.



Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.



For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.



Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.



http://www.spain-recipes.com/stuffed-tom鈥?/a>Need an easy tapas recipe?
Tortillitas de Camarones (Crisp Shrimp Fritters)



Serves 6



Ingredients

1/2 pound small shrimp, peeled

1 1/2 cups chickpea or regular flour

1 tablespoon chopped fresh flat-leaf parsley

3 scallions, white part and a little of the tender green tops, finely chopped

1/2 teaspoon sweet pimenton

Salt

Olive oil for deep-frying

Preparation

In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. As soon as the water starts to boil, quickly lift out the shrimp with a slotted spoon and set aside. Scoop out 1 cup of the cooking water and let cool. Discard the remaining water. When the shrimp are cool, cover and refrigerate until needed.





To make the batter, combine the flour, parsley, scallions and piment贸n in a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour.



Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, and mix well.



Pour the olive oil to a depth of about 1 inch into a heavy saut茅 pan and heat over high heat until it is almost smoking. Add 1 tablespoon of the batter to the oil for each fritter and, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.



Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp with what Spanish cooks call puntillas, or lacelike formations, on the borders.





Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.



Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, always making sure the oil is very hot before frying more fritters.



When all the fritters are fried, arrange them on a platter and serve immediately.





OR



Spicy Sausage and Cheese Tortilla





Serves 6



Ingredients

5 tbsp olive oil

6 oz chorizo or salsich贸n (Spanish spicy sausage), thinly sliced

1 1/2 lb waxy potatoes, thinly sliced

2 Spanish onions, halved and thinly sliced

4 large (US extra large) eggs

2 tbsp chopped fresh parsley, plus extra to garnish

4 oz / 1 cup grated Manchego cheese or other hard cheese

Salt and ground black pepper

Preparation

Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.





Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).



Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.



In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning.



Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.



Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.



Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.



Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden.



Cut into wedges and serve garnished with parsley.
Scroll down a little. The farther you go, the easier the recipe.



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